Beef Stock


  • 2.7kg beef bones
  • 1 large onion
  • 3 large carrots
  • 125ml water
  • 2 sticks celery, including some leaves
  • 1 large tomato
  • 1 small parsnip, chopped
  • 1 small potato, chopped
  • 8 whole black peppercorns
  • 4 sprigs fresh parsley
  • 1 bay leaf
  • 1 tablespoon salt
  • 2 teaspoons dried thyme
  • 2 cloves garlic
  • 1.5 litres water


  • Preheat oven to 230 C / Gas 8. Slice onion. Chop scrubbed celery and carrots into 2.5cm chunks. In a large shallow roasting tin, place beef bones, onion and carrots. Bake, uncovered, about 30 minutes or until the bones are well browned, turning occasionally.
  • Drain off fat. Place the browned bones, onion and carrots in a large stock pot. Pour 125ml water into the roasting tin and rinse. Pour this liquid into stock pot. Add celery, tomato, parsnip, potato parings, peppercorns, parsley, bay leaf, salt, thyme and garlic. Add the 1.5 litres water.
  • Bring mixture to the boil. Reduce heat. Cover and simmer for 5 hours. Strain stock. Discard bones, vegetables and seasonings.
  • To clarify stock for clear soup: In order to remove solid flecks that are too small to be strained out with cheesecloth, combine 4 tablespoons cold water, 1 egg white and 1 crushed eggshell. Add to strained stock. Bring to the boil. Remove from heat and let stand 5 minutes. Strain again through a sieve lined with cheesecloth.